Friday, October 12, 2012

Frozen Pumpkin Mousse - Satisfaction Guaranteed!

I've had the luxury of testing this tried and true crowd pleaser out on at least 3 occasions to three separate crowds and each time I get the same reaction "Amazing!" "Can't get enough!" This recipe was featured in the 2009 Holiday issue of Delight Gluten Free Magazine.

It's my recipe, and my buddy Justina Dean was the photographer.

A fairly easy recipe, just takes a little extra time. So it's best to make ahead of time with it's 30 minutes of fridge time, then it's 4 hours of fridge time, and then finally letting it chill in your freezer overnight. But it is SO worth it! You will not be disappointed.

Get the Recipe after the break

Frozen Pumpkin Mousse

PREP 15-30 MINUTES BAKE/FREEZE 5 HOURS + overnight serves 4

CRUNCH

Vegetable oil

1 cup walnut pieces (about 4 ounces)

2/3 cup toffee bits (such as Heath

Toffee Bits)

4 teaspoons (packed) dark brown sugar

1/8 teaspoon salt

1 tablespoon unsalted butter, melted

MOUSSE

2 cups chilled heavy whipping cream, divided

3/4 cup sugar

5 large egg yolks

1 1/4 cups canned pure pumpkin

2 tablespoons dark rum

1 1/4 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 cinnamon sticks

For crunch:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.